In our house we need no reason nor rhyme to make a dessert.This is the frosting we love best as it has sour cream which adds some sourness and the mix of sweet and sour is something that is liked by all of us. My husband especially so, as he doesn't typically like sweets which are all too sweety. With this frosting on top of the traditional cup cakes makes a very tasty treat, I am sure would be well liked by all.
Butter, softened-1/2 cup
Unsweetened cocoa powder-2/3 cup
Vanilla extract-1 teaspoon
Powdered sugar-3 cups
Daisy Brand Sour Cream-1/4 cup
In a medium bowl, beat the butter at high speed until creamy (1 to 2 minutes). Add the cocoa powder and vanilla; continue beating, scraping the bowl often, until the mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and ¼ cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes). Refrigerate leftovers.
Butter-1/2 cup or 1 stick
Milk-3/8 cup(half of 3/4 cup)
Vanilla extract-3/4 teaspoon
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.When cool frost them with the frosting.